Development and application of lipidomics for food research

Shi, Cuiping; Zi, Ye; Huang, Shudan; Chen, Jiahui; Wang, Xichang; Zhong, Jian

doi:10.1016/bs.afnr.2022.10.001

Cited by 2 publications

(1 citation statement)

References 151 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Lipidomics is a critical approach for studying lipid metabolism and related metabolic pathways [13]. Until now, lipidomics have been widely applied to analyze lipid component profile analyses for food processing research, food preservation research, food nutrition, and health research [14], as well as food storage [15]. For example, Feng et al [16] revealed the trends of lipid subclasses, FAV, total fatty acids, and aliphatic aldehydes in pork with freezing time using untargeted lipidomics and metabolomics techniques.…”

Section: Introductionmentioning

confidence: 99%

Untargeted Lipidomics Reveal Quality Changes in High-Moisture Japonica Brown Rice at Different Storage Temperatures

Qu,

Zhao,

et al. 2023

Foods

View full text Add to dashboard Cite

Low temperatures are an effective way of delaying grain rancidity and deterioration. However, little is known about the difference in quality changes in high-moisture japonica brown rice at different storage temperatures. In this study, the storage quality changes in japonica brown rice with a 15.50% moisture content stored at 15 °C, 20 °C, and 25 °C were investigated. In addition, an untargeted lipidomics analysis coupled with gas chromatography and mass spectrometry (GC-MS) was applied to analyze the volatile compounds and metabolite changes in the high-moisture japonica brown rice. The results showed that storage at 15 °C could well maintain the color and aroma stability of the brown rice and delay the increase in fatty acid value (FAV). The lipidomics results showed that storage at 15 °C delayed glycerolipid and sphingolipid metabolism and reduced glycerophospholipid catabolism in the brown rice. The low-temperature environment regulated these three metabolic pathways to maintain higher contents of triglycerides (TG), phosphatidylserine (PS), abd phosphatidylethanolamine (PE), and lower contents of diglycerides (DG), OAcyl-(gamma-hydroxy) FA (OAHFA), ceramides (Cer), and glycosylceramides (Hex1Cer) in the high-moisture japonica brown rice, which maintained the storage stability of the brown rice. Our results proposed the cryoprotection mechanism of postharvest brown rice from the perspective of volatile compounds and metabolite changes, providing a foothold for the further exploration of low-temperature storage as a safe and efficient cryoprotectant in the grain storage field.

show abstract